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vegetable juice cocktail red wine vinegar hot sauce oregano clove garlic celery green bell pepper onion cornstarch rice
Viewed: 13 - Published at: 3 years agoIngredients
- 1 c. vegetable juice cocktail
- 2 Tbsp. red wine vinegar
- 2 tsp. hot sauce
- 1/2 tsp. oregano
- 1 clove garlic
- 4 skinned drumsticks (1/2 lb.)
- 2 Tbsp. chopped celery
- 2 Tbsp. diced green bell pepper
- 2 Tbsp. chopped onion
- 1 Tbsp. cornstarch
- 4 c. hot, cooked regular rice
Method
- Combine vegetable juice, vinegar, hot sauce, oregano and minced garlic in a large shallow container; stir well.
- Add chicken, turning once to coat.
- Marinate in refrigerator 30 minutes.
- Remove from marinade, reserving marinade.
- Place chicken on microwave glass platter; cover with plastic wrap, turning back 1 corner to vent.
- Microwave at High 8 to 10 minutes or until chicken is done, giving dish a quarter turn at 2 minute intervals. Let chicken stand, covered, 5 minutes.
- Combine celery, pepper and onion in a 1-quart glass measure; microwave at High 3 to 4 minutes or until vegetables are tender.
- Combine reserved marinade and cornstarch, stirring until smooth.
- Add to vegetable mixture and microwave, uncovered, at High 1 to 2 minutes or until thickened.
- Serve chicken over rice; top with sauce.
- Contains about 272 calories per chicken piece and 1/2 cup rice.
- Yield:
- 8 servings.
